Best 8 Oil And Vinegar Slaw Recipes
For a refreshing and tangy side dish that complements any main course, look no further than the classic oil and vinegar slaw. This simple yet flavorful salad features crisp cabbage, shredded carrots, and a zesty dressing made with olive oil, vinegar, and a hint of sweetness. Whether you prefer a classic coleslaw or a more modern take with additional vegetables or herbs, there's an oil and vinegar slaw recipe to suit every taste. With its ease of preparation and customizable ingredients, this versatile dish is a go-to for potlucks, picnics, and backyard barbecues.
Here are our top 8 tried and tested recipes!
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW
I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.
Provided by Kittencalrecipezazz
Categories Vegetable
Time P1DT15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the vegetables together.
- Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
- Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
- Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
- Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
- Season with freshly ground black pepper (if desired) before serving.
SUSAN'S VINAIGRETTE COLESLAW
This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
Provided by SusieQ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.;
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
OIL/VINEGAR COLESLAW
Make and share this Oil/Vinegar Coleslaw recipe from Food.com.
Provided by ShananH
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.
Nutrition Facts : Calories 85.8, Fat 6.9, SaturatedFat 0.6, Sodium 166.4, Carbohydrate 5.5, Fiber 2.1, Sugar 3.1, Protein 1
TASTIER-THAN- HECK OIL AND VINEGAR COLESLAW DRESSING
Make and share this Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing recipe from Food.com.
Provided by Tiomarrano
Categories Salad Dressings
Time 19m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In food processor or with grater,chop the onion so fine it is almost liquefied.
- Mix in other ingredients with the ground up onion and using a food processor emulsify the dressing. Dressing, can, however, simply be mixed using a wire whisk in the traditional way.
- Add to your favorite cole slaw recipe.
Nutrition Facts : Calories 324, Fat 24.3, SaturatedFat 3.1, Sodium 389.7, Carbohydrate 26.6, Fiber 0.3, Sugar 25.5, Protein 0.3
RACHEL RAY'S VINEGAR-BASED COLESLAW
Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.
Provided by lecole54
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar and sugar.
- Add oil.
- Add cabbage to dressing and season with salt and pepper.
- Toss with fingers to combine.
- Adjust seasoning.
- Let stand 20 minutes.
- Re-toss and serve.
Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5
Tips:
- Use a sharp knife or mandoline to thinly slice the cabbage and carrots. This will help them absorb the dressing better.
- If you don't have a mandoline, you can use a food processor fitted with the slicing blade. Just be careful not to over-process the vegetables, or they will become mushy.
- Use a variety of cabbages and carrots for a more colorful and flavorful slaw. Red cabbage, savoy cabbage, and purple carrots are all good options.
- Add some other vegetables to your slaw, such as broccoli, cauliflower, or bell pepper. This will make it more nutritious and crunchy.
- Use a light and flavorful dressing. A simple vinaigrette made with olive oil, vinegar, salt, and pepper is a good option. You can also add some herbs, such as dill, parsley, or chives, to the dressing.
- Let the slaw rest for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Oil and vinegar slaw is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a simple and delicious side dish, give oil and vinegar slaw a try.
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